Rosalie Guillem and her daughter, Audrey, share their vision for rapidly growing Le Macaron.
Three restaurant leaders offer their takes on restaurant automation and the new technologies that could take employees out of the equation.
Hector Munoz is back at the brand where it all started, and ready to take the iconic chain to the next level.
Scott Nitsche, executive chef and co-owner of The Soup Cup, talks about how his fast casual revolutionizes how Americans view and consume soup.
Melanie Auxer and the iconic pretzel chain continue to innovate the snacking category.
The outspoken, political-minded leader of Panera doesn't plan to disappear.
National fast-casual sub sandwich chain Jersey Mike’s Subs, with more than 1,500 locations open and under development, named restaurant industry veteran Brian O’Hagan as vice president of sales tod
Taco Bell announced today that Melissa Lora, president of Taco Bell International, will be retiring in the summer of 2018 after 31 years with the company.
Her brother Fred DeLuca started the sandwich chain more than 50 years ago. Now Subway CEO Suzanne Greco is ready to take it to the next level.
Pita Pit’s new marketing boss, Doug Reifschneider, is applying lessons learned at Firehouse to the growing brand.
Maria Hokanson has been with Dairy Queen for 13 years. Starting as a mall marketing manager, she’s now reached the C-Suite and just started her role as executive vice president of marketing.
Ray Blanchette and the fast casual are pushing the envelope on flavor, clean labels, and fresh baking.
These luminaries are some of the industry’s top change-makers of the last two decades.
A personal connection to the mission and practices of b.good led Deb Lutz down the path of franchising.
Aaron Noveshen, founder and CEO of The Culinary Edge and Starbird, explains how innovation is giving fried chicken a new lease with customers.
Starbucks executive chairman Howard Schultz said “the moral fiber, the values, and what we as a country have stood for is literally hanging in the abyss.” Panera Bread CEO and founder Ron Shaich tu
In the next five years, Mizes believes Blaze Pizza can become a $1 billion brand.
It doesn’t have the best reputation, and regulatory hurdles have given it an unwelcome burden. But franchising’s biggest ambassador says the industry has nothing but sunny skies ahead.
Inside the stories of five large franchise companies that have all scaled in very different ways.
During his career, Tariq Farid, the CEO Edible Arrangements, has developed a few key principles to guide him along the way.
Penn Station East Coast Subs’ president talks about what to do—and what not to do—to thrive in today's challenging industry.
Bojangles’ head of R&D, Grant Springer, develops dishes that honor old traditions in new platforms, like with the Pulled Pork Bowl.
The quick-serve industry has provided invaluable opportunities to immigrants in the U.S. Just ask these four executives.
The Arizona-based bakery-café has been innovating the category for more than two decades.
Kevin Johnson counts a timepiece from the late 19th century and a book from the early 21st century among his most treasured possessions.
The CEO and president of the Women’s Foodservice Forum has spent 30 years in the leadership-development space focused around women and business.
An immigrant student turned financial trader turned franchisee shares how her global perspective helps in the restaurant industry.
The classic chain says it's nearly two-thirds of the way done with its brand relaunch, which courts to millennials as well as devoted long-time fans.
Chopt Creative Salad Company's CEO learned the restaurant business the hard way, but it's benefiting him years later.
With new, tech-inspired digs, a collaborative mindset, and combined resources, Focus Brands is sprinting toward success.